Tuesday, August 18, 2009

Sundays with Macrina: Brown Sugar & Almond Coffee Cake

On Saturday Chris was out with The Guys and I was kinda bored and couldn't decide what do to and I thought 'hey, I haven't baked anything in a while...' So I broke out the Macrina book and flipped through to find something that I could make with stuff I already had in the house. I found this Brown Sugar and Almond Coffee Cake that calls for fresh or frozen raspberries. Well, I had frozen mixed berries (raspberries, blackberries and blueberries) and I thought that was good enough. So I follow the recipe and it says I need a 9x9" pan to make this cake in. Well, I don't have a 9x9 pan, I only have an 8x8 pan. I poured it in and it was clearly too full and so I changed it to my higher sided round baking dish, thinking that it could at least hold it in if it puffed up a lot.

I think the combination of the heavy almonds on top and the fact hat my oven is slightly tilted resulted in the almonds sliding off onto the bottom of the oven and making a huge mess. I really don't even think a 9x9 pan would have been big enough for the amount the cake rose.

This cake is delicious. It was super moist and really tasty. I happen to love almonds and almond flavored anything so it was perfect for me. I didn't really get a brown sugar taste from the cake and I probably would have named it Berry Almond Coffee Cake instead but either way, it was really great. My only complaint was that the berries sunk to the bottom, which I kind of suspected they would do. I thought about tossing them in flour to prevent this from happening but I thought that if I needed to do that, the book would have said so. Either way, yum. I will be making this again, but first I need to find a pan that can contain it properly :P

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